通心薯类粉丝加工工艺及粉丝成型机具的研究

研究了薯类通心粉丝的加工工艺和通心粉丝成型机具的结构特点及工作原理,对其进行了性能试验。     

加工工艺对空心面型非油炸荞麦方便面品质的影响

以传统空心面生产工艺为基础,挤压预糊化荞麦粉和高筋粉混合原料,加工冲泡即食非油炸荞麦方便面。考察一次长时间发酵、多次短时间发酵以及压片对面粉粉质特性、面条质构特性和冲泡时复水性以及感官品质等的影响。结果表明,发酵可显著改善冲泡性,压片对面条品质没有影响。通过发酵和预糊化荞麦粉的应用,可以得到冲泡性和口感均较好的非油炸荞麦方便面。     

通心米粉的开发

本文介绍一种新颖的米类制品－－通心米粉的生产方法及工艺要点。该产品口感独特，开水浸泡６ｍｉｎ即可食用，市场前景广阔。     

荞麦通心粉生产工艺探讨

本文以甜荞(Fagopyrum csculentum)和苦荞(F.tartaricum)面粉为原料,以小麦(Triticum aestivum)面粉和商品通心粉(spaghetti)为对照,测定了荞麦面粉的淀粉特性,探讨了荞麦粉的加工工艺参数和荞麦与小麦面粉的配粉比例,分析评价了加工成品在煮熟过程中的干物质损失率、蛋白质损失率,为大规模工业化生产荞麦通心粉提供理论依据。     

挤压空心面的工艺参数优化研究

参照国际标准分析方法,对挤压空心面的烹煮特性和质构特性进行分析,使用正交试验优化了挤压工艺条件,通过感官评定实验验证了优化工艺条件。结果表明,挤压时的螺杆转速对空心面烹煮时间、烹煮吸水率、烹煮损失率、硬度以及剪切力均有显著影响,而喂料水分含量与喂料速度的影响不显著,因素影响主次顺序为螺杆转速〉喂料速度〉水分含量。当喂料水分含量为28%、喂料速度为20 r/min、螺杆转速为30 Hz时,制成的空心面具有良好的强度和韧性、琥珀色的外观以及优良的烹煮特性和品质特性。     

小直径管线高压无气喷涂及无补口防腐技术

介绍了小直径管线高压无气喷涂及无补口防腐技术的原理、施工工艺及应用范围,该技术具有施工简便、速度快、无需补口和效率高等特点,涂层均匀光滑,附着力好,有良好的防腐性能.填补了石油系统部分领域小直径管线内涂防腐无补口技术方面的空白,解决了管线内涂补口操作复杂的问题,具有一定的推广应价值.     

Stability of α-Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed-Fortified Macaroni

Research was conducted to determine the stability of secoisolariciresinol diglucoside (SDG) and α‐linolenic acid (ALA) in flaxseed‐fortified macaroni. Macaroni was fortified with whole ground flaxseed (GWF) at levels of 10% to 20% and then dried under low temperature (LT, 40°C), high temperature (HT, 70°C), or ultrahigh temperature (UHT, 90°C). Macaroni was also fortified with 15% ground hull (GHF) or steam‐treated whole ground flaxseed (GSWF) and dried under UHT. The dried macaroni was stored for 32 wk under ambient conditions. Approximately 80% to 95% of the SDG was recovered, indicating that SDG was stable during the 32‐wk storage period. Total lipid and ALA levels in all flaxseed macaroni treatments remained unchanged throughout the 32‐wk storage. This observation was consistent across the drying conditions and flaxseed addition levels. Conjugated diene (CD) values indicated that macaroni fortified with GWF did not oxidize significantly during the 32‐wk storage for the macaroni dried under HT or UHT. However, a significant increase (P <0.05) in CD values for macaroni containing 10% and 20% flaxseed and dried using LT was observed at the 32‐wk storage period. Headspace volatile concentrations did increase over the storage period for macaroni containing GWF, but the increase was not significant. Significant increases (P < 0.05) in oxidation were found by 24 wk in GHF‐ and GSWF‐fortified macaroni. GWF macaroni dried at UHT, HT, or LT could be used as a way to improve our dietary consumption of ALA and SDG. However, use of steam as a method to inactivate unwanted enzyme activity is not recommended.